6. Coppa Osteria
I've already written once about my love for Coppa Osteria's carnissima pizza. There's not much left to say except that I used to despise any version of the meat-lover's pizza. I think I had one too many bites of rubbery sausage or "hamburger topping" as a child, and that ruined it for me. Until recently. Until my tongue met the spicy pork sausage, the fat-marbled coppa, the smoky prosciutto and the creamy Parmesan drizzle that tops it all off. I honestly thought meat-lover's pizzas and I were never meant to be. Carnissima, I was so wrong. Forgive me.

Photo by Katharine Shilcutt

In front, Pi Pizza Truck's Outdoorsman with venison and port-soaked cherries, and in back, Pi's mac and cheese pizza.

5. Pi Pizza
Few pizza joints in town approach the traditional Italian dish with the same amount of creativity as does Pi Pizza chef and owner Anthony Calleo. Mac and cheese on pizza? Why the hell not? With a little bit of added bacon and a sturdy crust, he makes it work. Frito pie? Done and done. If you ask Calleo, though, he'll tell you the pizza he's most proud of is the Outdoorsman. It's one of Pi's simplest creations, featuring only three toppings: venison sausage, cherries soaked in port wine syrup, and mozzarella. If it sounds improbable to you, you're not alone. I first ordered the Outdoorsman because Calleo suggested it, and I love a good food adventure. Now I understand that venison and port-soaked cherries are long-lost lovers finally reunited on a bed of gooey mozzarella and subtly tart tomato sauce. Reunited, and it feels so good.

4. Pizaro's
Real talk: Initially, the idea of potatoes on my pizza was off-putting. Restaurants keep inventing dishes where they stuff french friesinto anything and call it innovative. There are french fry-stuffed burgers and burritos, and soon there will be french fry-stuffed milkshakes. Just kidding (hopefully). So when the owner of Pizaro's, Bill Hutchinson, suggested I try the Patata e Funghi pizza topped with truffle oil, Yukon gold potatoes, oven-roasted mushrooms, mozzarella, rosemary and garlic, I was hesitant. Now I know to listen to Bill. The Verace Pizza Napoletana-certified restaurant that uses San Marzano tomatoes imported from Italy and authentic "00" Italian pizza flour is one of the few places in town making legitimate Neapolitan pizzas -- and with interesting toppings, no less. Sure, Pizaro's does a margherita, but why bother when you can get a pizza that so artfully displays the genius of mixing truffle oil, potatoes and dough?

We Recommend

Holy crap! That Taleggio pizza was the worst thing I ever smelled and it made my whole car/house stink. I realized what it was after I had a flash back to Gordon Ramsey saying " never use black truffle oil, it covers all the flavors and it doesn't even come from black truffles" the whole pizza was drenched in black truffle oil. Please don't order this pizza with the truffle oil. The Calamari wasn't anything special either. I don't recommend those. The mushrooms come with this meat looking spread, it's good for dipping your crust in. Overall I was extremely unimpressed with the price and quality of the food at Dolce Vita. How could this be #1 on the list? Certainly not for its food, must be because the small dim lit environment.

Kaitlin - Three quick things. First of all, thank you for putting this list together. It has definitely given my wife and I some ideas for different places to try pizza other than our usual standbys. Second, I am not second guessing you at all, but have you been to Romano's on West Gray? Back in the 1970's and early 80's, I tossed pizza at a place across the street from Rockaway's Playland in Queens, NY. Romano's seems to be the closest to authentic NY pizza in Houston (with Franks on Travis coming in a close second). Lastly, making a list of the "best" of anything, but especially pizza, is a frustrating endeavor at best. Some folk like lots of toppings, some don't. Some like traditional toppings, some prefer unusual ones. Some folks define a pizza by its crust while others don't care about it much. Some folks like thick chewy crust. Others are thin and crispy folks. The variety of types of pizza available in Houston makes only one thing certain. No matter who you put on (or leave off) of your list, some folks are bound to disagree.

Try Nick's Italian Sports bar for some mighty fine pizza. This is a sports bar on Rocky Ridge just off Westheimer east of Gessner just behind Burger King. I highly recommend the double bacon cheeseburger pizza and they have more traditional pizzas, as well.

People who live outside the Loop need to shut up already. My gawd. We all know you exist. We have to navigate 30 miles of strip malls and "Are you sure you know who the daddy is?" billboards from any direction to get back to town whenever we leave.

It's called the Houston Press, so naturally, they write a lot about...Houston.

Ah yes...of course, there is no world outside of the loop. You would think with all the changes to this town over the years, the Press would have gotten over that snobby inner loop thing by now. If you want to truly be a great reviewer you need to learn how to get out of your comfort zone. It's a big world out there...try crossing 610 and see what it's like.

What I like here is that you have selected some great places, but you've also highlighted some different types of pizza that most wouldn't order. Cause you know most people just order the pepperoni, cheese or margarita (if they are feeling fancy). Thanks for this! You're doing fine as a reviewer…Houston is a big city and the commenters are brutal. Keep at it!

I know all about Brother's, Fuzzy's, and Star. I appreciate this list because it points out a few places I need to try. I don't agree with all the selections, which is great. If I agreed with all the selections, I wouldn't be learning anything.

@Glenda32@robertwschroeder Believe me, I'm no hater. If you're new to Houston then you may not know about the whole "inner loop" thing. There are people who truly believe that in a city the size of Houston, there is nothing beyond the loop. I'm not a "burbs" guy either, but I believe there are great restaurants all over this city.

Here are my two suggestions:

Fuzzy's. If you're from the midwest, like myself, then you can appreciate a nice thick-crust style pizza. There is no better than Fuzzy's (in my opinion). There are a few around town, but I go to the one on Antoine.

My other choice is Antonio's Flying Pizza (off of Hilcroft/Voss & Westheimer). It's been around forever and is so legit, I half expect to see a couple dogs sharing a romantic candlelight dinner in the back. If you go when it's busy the guys will put on a nice show for the kids throwing the dough back and forth as well. Also...try the meatball sandwich. It may be one of my favorite sandwiches in the world.

@Glenda32@robertwschroeder Recommendation: Go back in time to when Marios pizza on Galveston Island was still owned by the original family that opened it. Heavenly memories of the best pizza ever and space invaders..

Yeah, I've been to both and like them, and they're not far outside the loop (actually within the loop if you're talking beltway 8). Fuzzy's brothers are Lebanese from Chicago, my hometown, and Antoine seems the best location to me too. Antonio's was good and satisfying, and an interesting old world joint that seems from yesteryear. Good calls.